Qualification
Education, Skills & Experience;
Must have:
Certificate in Food Production, Culinary Arts, Hospitality, or Institutional Catering from a recognized academic institution.
At least two (2) years relevant experience as a Cook, preferably in an institutional setting (school, hospital, university, or hotel)
Key responsibilities also include
Key responsibilities
Reporting to Central Catering & Accommodation Services Manager
Duties and responsibilities:
Prepare and cook meals in accordance with approved menus and dietary standards
Ensure high standards of food hygiene, safety, and cleanliness at all times
Assist in planning menus and estimating food requirements
Properly handle, store, and preserve food items
Maintain cleanliness of the kitchen, utensils, and equipment
Observe health, safety, and sanitation regulations
Assist in stock control and minimize food wastage
Perform any other duties as may be assigned by the supervisor